Pesto and Olive Focaccia (Bread Machine)

From: IngridH

On Oct 28, 2009

This is a really wonderful bread! I used kalamata olives and homemade pesto. The olives gave it a wonderful color, almost like whole wheat bread. While it was baking, the whole house smelled like pesto, and I couldn't wait to try it. I think this would make a wonderful paninni sandwich, which I will have to try. Thanks for posting- this is a definite keeper!

From: VegSocialWorker

On Feb 1, 2009

I don't know what happened, but this did not work out for me. I followed the recipe to the letter and I used fresh new yeast but the dough did not rise. I tried to serve it anyway but no one really ate it. Sorry to have to be negative. I didn't give a star rating because I'm assuming that the recipe does actually work since others have made it just fine and that something just went wrong

From: Boomette

On Dec 26, 2008

This is very good. It was my second time doing a focaccia and I can't wait to make it again (probably on Sunday). It's great. We all loved it. I made it yesterday and we ate it warm and fresh. Today I reheated each piece in the microwave and it was perfect. I used black olives. I used Classico pesto sauce (my favorite). Thanks BakinBaby. Made for Newest Zaar Tag

From: duonyte

On Jan 21, 2009

This is quite good - however, I had just a little issue with the pesto overcooking - the bread part was so good, so perfect, but it could not have baked for a shorter period of time. It may be a function of the brand of pesto I used? It was quite brown and not as yummy as I had hoped. I am thinking next time to perhaps put the pesto on about halfway through the bake? However, the dough is just divine. I did use Italian seasoning mix instead of savory, because I had no savory. The dough is very very easy to work with, and I would use this dough as a base for any kind of focaccia.